Vinegar
Solids; Acidity of Vinegar; Different Kinds of Vinegars;
Standards of Purity; Adulteration of Vinegar; Characteristics
of Spices; Pepper; Cayenne; Mustard; Ginger;
Cinnamon and Cassia; Cloves; Allspice; Nutmeg; Adulteration
of Spices and Condiments; Essential Oils of;
Uses of Condiments in Preparation of Foods; Action of
Condiments upon Digestion; Condiments and Natural
Flavors.

CHAPTER XIV

TEA, COFFEE, CHOCOLATE, AND COCOA 203

Tea; Sources of Tea Supply; Composition of Tea;
Black Tea and Green Tea; Judging Teas; Adulteration
of Tea; Food Value and Physiological Properties of Tea;
Composition of Coffee; Adulteration of Coffee; Chicory
in Coffee; Glazing of Coffee; Cereal Coffee Substitutes;
Cocoa and Chocolate Preparations; Composition of Cocoa;
Chocolate; Cocoa Nibs; Plain Chocolate; Sweet Chocolate;
Cocoa Butter; Nutritive Value of Cocoa; Adulteration
of Chocolate and Cocoa; Comparative Composition
of Beverages.

CHAPTER XV

THE DIGESTIBILITY OF FOOD 214

Digestibility, how Determined; Completeness and Ease
of Digestion Process; Example of Digestion Experiment;
Available Nutrients; Available Energy; Caloric Value of
Foods; Normal Digestion and Health; Digestibility of
Animal Foods; Digestibility of Vegetable Foods; Factors
influencing Digestion; Combination of Foods; Amount
of Food; Method of Preparation of Food; Mechanical
Condition of Foods; Mastication; Palatability of Foods;
Physiological Properties of Foods; Individuality; Psychological
Factors.

CHAPTER XVI

COMPARATIVE COST AND VALUE OF FOODS 231

Cost and Nutrient Content of Foods; How to compare
Two Foods as to Nutritive Value; Cheap Foods; Expensive
Foods; Nutrients Procurable for a Given Sum; Examples;
Comparing Nutritive Value of Common Foods
at Different Prices; Cost and Value of Nutrients.

CHAPTER XVII

DIETARY STUDIES 244

Object of Dietary Studies; Wide and Narrow Rations;
Dietary Standards; Number of Meals per Day; Mixed
Dietary Desirable; Animal and Vegetable Foods;
Economy of Production; Food Habits; Underfed Families;
Cheap and Expensive Foods; Food Notions;
Dietary of Two Families Compared; Food in its Relation
to Mental and Physical Vigor; Dietary Studies in Public
Institutions.

CHAPTER XVIII

RATIONAL FEELING